Easy and Healthy! Non-Fried Marinated Shishamo Smelt

Name: Easy and Healthy! Non-Fried Marinated Shishamo Smelt
Yield: 2 servings
Cuisine: American
Ingredients: 10 Shishamo smelt; 1 Onion; 1/3 Carrot; 1/2 tin Paprika (to taste); 120 ml ☆ Vinegar; 40 ml ☆ Soy sauce; 40 ml ☆ Mirin; 1 tsp ☆ Sugar; 1 or 2 ☆ Red chili peppers

cookpad.japan @cookpad_jp

My dad made this dish when I was a kid; it was our favorite dish!
Eat it starting from the head!

The smelts are well-marinated in piping hot sauce.
You can keep this dish for 2 or 3 days, so make a lot. Eat some and leave the others for one night, and enjoy the different tastes. For 2 servings. Recipe by Kougetsu@

My dad made this dish when I was a kid; it was our favorite dish!
Eat it starting from the head!

cookpad.japan @cookpad_jp

My dad made this dish when I was a kid; it was our favorite dish!
Eat it starting from the head!

Saved

Ingredients

2 servings

10Shishamo smelt
1Onion
1/3Carrot
1/2tin Paprika (to taste)
120 ml☆ Vinegar
40 ml☆ Soy sauce
40 ml☆ Mirin
1 tsp☆ Sugar
1or 2 ☆ Red chili peppers

Saved

Steps

1

Slice the onion along its fiber. Cut the carrots into 5 cm strips. If you add paprika, cut them half, and slice them.
2

Put all the ☆ ingredients into a pot. Once it starts to boil, remove the veggies and move them to a container. Cut the red chili pepper in half and remove the seeds so it's not too spicy.
3

Grill the smelts until they have browned, and put them to the vinegar sauce while they are really hot.
4

When the smelts get cooled a bit, transfer to the fridge to let them cool for about 2 hours. If you want to eat them as a hot meal, marinate them with the vegetables for about 30 minutes, then it should taste good.